Perkedel Kentang: Fried Potato Patties
Perkedel (begedil in Malay), is a deep fried potato patty that is an Indonesian adaptation of the Dutch frikandel. A hugely popular dish, eaten with rice as a side, or as an afternoon snack.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gr potatoes, peeled, washed, and quartered
- 4 cloves garlic, peeled
- 0.5 tsp white pepper powder
- Salt to taste
- 1 spring onion, finely chopped
- 2 eggs
- 3 tbsp all purpose flour
- Vegetable oil for frying
Instructions
- 1
Deep fry the potatoes until golden-brown. Set aside.
- 2
Using a mortar and pestle, pound the garlic to a fine paste. Add salt.
- 3
In a mixing bowl, put the fried mashed potatoes, garlic paste, white pepper powder, spring onion and 1 egg. Knead gently until all the ingredients are well combined, then add the flour. Mix well.
- 4
Using your hands, scoop the dough and then roll it to make a small, smooth ball (about the size of an apricot) and then flatten it a little to make a roundish patty.
- 5
Do the same thing for the remaining dough until it is finished.
- 6
Beat the remaining 1 egg in a small bowl.
- 7
In a frying pan, heat the oil over medium heat.
- 8
Dip each patty to the egg mix, then fry it until golden.